In a medium bowl, whisk together crumbs, flour, turbinado sugar and ginger. Add in butter, oil and 1 tablespoon water - toss well to moisten. Scoop the mixture into an 8" baking dish coated with nonstick spray. Firmly pat down to form an even layer. Bake until the edges begin to turn a light golden, about 10 minutes. Remove and place on a wire rack to cool completely.

To make the filling

In a food processor, add cottage cheese, sugar, cream cheese, lemon zest, lemon juice, pineapple juice, vanilla and salt - process until smooth. Add eggs and egg whites - process just until combined. Pour mixture over the cooled crust and place in the oven. Bake until set, about 30 to 35 minutes. Remove and set on a wire rack for 10 minutes to cool. Place the pan in the refrigerator and let sit until thoroughly chilled.